METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2–3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar.
• Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly.
• Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.

Ching’s Tip
• Since you want a dry stir-fry here, it’s important to use toasted sesame oil, which will reduce as it cooks, and

METHOD
1. Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
2. Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
3. Dip the chicken slices in the batter, then place in a spider, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using the spider or tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
4. To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
5. Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.
spicy Sichuan aubergine

Serves 2-4 to share
Prep time: 10 minutes
Cook in: 12 minutes

A spicy dish bursting with heat and flavour, with a delicate savoury tang from the black rice vinegar, this is definitely a winter favourite.

METHOD
1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape. Remove from the oil and drain on absorbent kitchen paper.
3. Pour the oil from the wok through a sieve into a heatproof container (you can use it to make delicious stir-fries). Return 1 tablespoon oil to the wok and heat until smoking, then add the garlic, ginger and sliced chilli and stir-fry quickly for a few seconds. Stir in the chilli bean sauce and return the aubergines to the wok. Add the hot stock and bring to the boil, then turn the heat down to medium and simmer for 3 minutes until all the aubergine is soft and creamy.
4. Season with the soy sauce, vinegar and sugar, then add the blended cornflour and stir to thicken the sauce. Sprinkle with the spring onion for a fresh bite and serve immediately with egg-fried rice.

The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs.

1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge.
2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned.

3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine.

4. Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat.

5. Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately.

A couple of cheeky carpenters want to swap their hammers for woks and learn how to make quick and delicious Chinese meals. They will be trying rice wine and peppered beef noodles, Taiwanese ginger and sesame chicken noodle soup, and mixed seafood noodles.

METHOD
• Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10–20 minutes.
• Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the French beans and chilli and stir-fry for 30 seconds. Add the stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.
Taiwanese ginger and sesame chicken noodle soup

METHOD
• Bring a pan of water to the boil. Add the wheat flour noodles, bring back to the boil and cook for 3 minutes. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and mushrooms and stir-fry for a few seconds until fragrant. Add the chicken and stir-fry for 1 minute until starting to turn brown, then add the rice wine or sherry. Add the stock, sesame oil, soy sauce, spring onions, salt and pepper and bring to the boil, then turn the heat down to medium and simmer for 10 minutes.
• Add the cooked noodles, season further to taste with salt and serve immediately.

METHOD
• Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Place the fish in a shallow bowl, add the chilli bean paste and rub well into the flesh of the fish, then add the ginger and massage well in.
• Heat a griddle pan on a high heat and add the groundnut oil. When the oil starts to smoke, place the fish on the griddle, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh turns from translucent to opaque, pour the rice wine or sherry over the fillets. Cook for a further 3–4 minutes until the flesh of the fish has turned opaque and is quite firm to the touch.
• Season with the soy sauce and salt and pepper to taste. Garnish with chopped coriander and serve with a wedge
Juicy chilli chicken with cashew nuts
erves 2
Prep time: 10 minutes
Cook in: 10 minutes

METHOD
• Combine the potato flour or cornflour with the cold water in a bowl and mix well. Add the chicken pieces and turn to coat, then season with five-spice powder.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
• Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve with egg-fried rice or plain rice.

Ching’s Tip
• Chicken thigh meat is delicious and tender, and it’s cheaper than breast too. To de-bone it, just use a small sharp knife and cut as close to the bone as possible, or get your butcher (or boyfriend) to do it for you.

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and dried chillies and stir-fry for a few seconds. Then add the pink peppercorns and stir well.
• Add all the chicken and stir-fry until starting to brown, then add the rice wine or sherry and cook for 5 — 6 minutes, stirring constantly, until done.
• Season with the soy sauce, salt and Sichuan peppercorns. Sprinkle with the spring onion and drizzle some chilli oil over, if you like, then serve immediately with egg-fried rice.
Spicy Sichuan pepper prawn-fried rice
Serves 2
Prep time: 5 minutes
Cook in: 20 minutes

This is a one-pot supper dish that is easy to make and so nutritious too. It uses Sichuan peppercorns and chillies to create a numbing, tingling heat, which is then tempered by the rice.

METHOD
• Heat the water in a pan over a high heat until boiling. Add the rice and bring back to the boil, then turn the heat down to low, cover the pan and simmer for 15 minutes. Once cooked, fluff up the rice with a fork and it’s ready to use.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds to help release their aroma. Add the garlic and chillies to the wok and stir-fry rapidly for a few seconds, then add the prawns and keep stirring.
• Add the edamame beans and stir well for 1 minute, then add the cherry tomatoes and stir-fry for 30 seconds. Add the cooked rice at this stage, toss the ingredients together and cook for 1 minute.
• Season with the soy sauce and lime juice and toss again. Add the coriander and mix in well. Transfer to serving plates, add a drizzle of chilli oil and serve.

Two Yorkshire estate agents experiment with groundnut and sesame oil. Ching cooks crispy king prawns in a sweet-and-sour sauce, Taiwanese three-cup chicken and spicy pork and prawn wontons. It is then the turn of her two proteges to recreate the recipes for their friends and family.
Sichuan-style sweet and sour prawns

Serves 2
Prep time: 10 minutes
Cook in: 8 minutes

Ketchup may not be a gourmet ingredient, but it contains lycopene, which is good for you, and here it provides a delicious sweetness and great colour, while the Sichuan peppercorns provide the numbing spicy heat.

METHOD
• Put all the ingredients for the sauce into a bowl and stir to combine, then set aside.
• Put the egg, potato flour or cornflour and the water into a bowl, and mix to make a batter. Set aside.
• Heat a wok over a high heat and add 600ml/1 pint groundnut oil. Heat the oil to 180ºC/375ºF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Dip each prawn into the batter, then lower one by one into the oil and cook until they turn golden. Using a slotted spoon, remove from the oil and drain on absorbent kitchen paper.
• Heat a small wok and add 1 tablespoon groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds. Add the garlic, ginger and chillies and stir-fry for a few more seconds, then add the sauce and bring to the boil. Add the lime juice, spring onions and coriander and remove from the heat.
• Place the prawns on a plate, pour the delicious sauce over them and serve immediately as a starter or with jasmine rice and deep-fried vegetables as a shared main course.

Ching’s Tip
• Once you’ve fried the prawns, you can dip some sugar snap peas, chopped baby corn, or any vegetable of your choice, into any remaining batter, then deep-fry and serve with the prawns.

Three-cup chicken

Serves 2–4 to share
Prep time: 5 minutes, cook in: 14 minutes

This Taiwanese recipe uses 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of rice wine. You can vary the amounts, but the final stir-fry should be slightly sticky.

METHOD
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2–3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar.
• Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly.
• Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.

Ching’s Tip
• Since you want a dry stir-fry here, it’s important to use toasted sesame oil, which will reduce as it cooks, and not pure sesame oil, which will just keep on cooking and not reduce.

• Rinse the fish in cold running water and pat dry with absorbent kitchen paper, then place on a heatproof plate. Cut some slits into the skin on both sides and season with salt and white pepper. Stuff the ginger, ham, if using, and mushrooms into the slits and inside the fish and season with rice wine or sherry. Place the plate in a bamboo steamer and cover with the lid.
• Heat a wok over a high heat and fill to three-quarters of its depth with water, then bring to the boil. Place the steamer on top (making sure the water does not touch the base of the steamer) and steam for 8–9 minutes until the fish is cooked and the flesh flakes when poked with a knife.
• Lay the spring onions on top of the fish, remove the steamer and keep the lid closed until ready to serve. Serve with jasmine rice and stir-fried vegetables.

Ching’s Tip
• You can use any white-fleshed fish for this dish.

SIDE DISH: STEAMED JASMINE RICE

Serves 4

INGREDIENTS:
350g jasmine rice, washed until the water runs clear
600ml water

METHOD:
Place the rice in a heavy-based saucepan and add the water. Bring to the boil and cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 min. Fluff up the rice grains with a fork and serve.